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Dans la lune

March 26, 2020

Homemade Thai Yellow Curry Paste

homemade yellow paste Thai Curry

Print this recipe
Persons
5
Serving Size
about 250g
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
homemade yellow paste Thai Curry

Ingredients

For the curry paste (about 250g)

  • 5 garlic cloves
  • 2 shallots
  • 20g fresh ginger
  • 1 tsp kosher salt
  • about 5 fresh kaffir lime leaves (or 1 skin of lime) - spine removed
  • 1 to 2 fresh red or green chilli
  • 2 tbsp curry powder
  • 1 tbsp turmeric powder
  • 4 tsp coconut sugar or brown sugar
  • 50ml vegetable oil
  • 2 fresh lemongrass
  • 1/2 tsp kapi (Thai shrimp paste) - (optional)
  • 1 tbsp coriander powder
  • 1 tbsp cumin powder

Instructions

  • 1. In your hand blender's beaker, or in a food processor, add all the curry paste ingredients.
  • 2. Blend to make a paste. Scrape down the sides from time to time, and blend again (The same applies if you are using a food processor). Your yellow curry paste is done!
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Leave a Comment Filed Under: Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Pork, Soup

March 24, 2018

Yellow Thai curry

Thai yellow curry

Print this recipe
Persons
5
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Thai yellow curry

Ingredients

  • 3 to 5 garlic cloves - finely chopped
  • 25g fresh ginger - finely chopped
  • 25g cashew nuts or almond- grounded to paste (add 1 tsp honey to make)
  • 1 tsp ginger powder
  • 2 tsp garlic powder
  • 50g or more thai yellow curry paste
  • 1 carrot - cut into matchsticks
  • 1 onion or red onion - cut into matchsticks
  • 1 red bell pepper - cut into matchsticks
  • 400g pork (or chicken ) - cut into bite sizes
  • 1 can coconut milk - about 400g
  • 150g water
  • 1/2 tsp chicken powder
  • 1 tsp thai fish sauce
  • 1 tbsp brown sugar
  • a dash of salt to taste

Instructions

  • 1. In a cooking pot, add 1 tbsp vegetable oil and stir-fry ginger and garlic until aromatic. Add cashew nuts paste, ginger powder, garlic powder and yellow curry paste and stir fry until fragrant.
  • 2. Add onion, carrot and pork, stir fry until wilted.
  • 3. Pour the coconut milk and water and add chicken powder, fish sauce. Bring to a boil and then simmer for about 5 mins over medium-low heat.
  • 4. Add red bell pepper and bring to a boil again, simmer for about 1 to 2 mins over medium-low heat. Add a dash of salt to taste. Remove from the heat.
  • Serve with hot steamed rice!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Chicken, Cooking, Cooking Recipe, Everyday cooking, Pork, Soup

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